Thanks for being around!

Followers

Wednesday, September 24, 2008

Koottu Curry ~ Channa,Yam and Raw banana curry

Its been a while since I posted,was away in Ekm during the Onam week.Had a great time with family,had Ona sadya,went for a short one-day trip to Athirampally-vazhachal falls,went to a few temples,attended a wedding and came back to Chennai with a sulking face.Hubby always has a grin on his face whenever he sees me sulking and says that I behave like a kid.Come on..I feel sad that I couldn't spend more time with my parents.Its totally a different story as to I will always behave like this even if we come back from a month's holiday..or a years(if ever I get such a luxury!!).

Amma packed a whole lot of goodies for me on our way back.The one which topped the list was home grown Yam/Surnu/Chena.We have a small piece of land near our house where my parents have a small time vegetable garden.Appa got some freshly dug out yams and I happily bought it along.I should say they taste better than store bought ones.They cook pretty fast and are soft and tasty.

As we were still reeling from a sadya hangover,I prepared this koottu kari.This is one of the first sadya dishes I learnt to prepare.I absolutely love the sweet-peppery taste of this curry laden with roasted coconut..one of hubby's favorites too.

Koottu curry

Ingredients

Kadala/Bengal gram/Black channa - 100gms(a handful)

Yam and raw banana - 1 cup,chopped into small cubes

Crushed pepper - 1 tsp

Grated jaggery - 1 tbsp

Salt to taste

To be ground to a paste

Grated coconut - 3/4 cup

Jeera - 1 tsp

For the tadka/seasoning

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Grated coconut - 1/4 cup

Method

Soak the kadala/channa overnight and cook in a pressure cooker till done.

Add the yam and raw banana cubes and cook for another whistle(or till done)-drain the water or cook till the water dries up because the curry has to be semi-solid.

Add crushed pepper,jaggery and salt to taste,let it boil.

Add the ground paste and stir well-simmer.

Prepare seasoning in a pan with oil,mustard seeds,curry leaves and coconut.

When the coconut turns a golden brown colour,add it to the simmering curry and give a final stir.

10 comments
:

good to see you after a long time..this looks really good..nice recipe.. I agree I too feel the same after coming back from india..Initial few days are really depressing until we get back to a routine...

Home=grown surnu! Wow..u r right abt the market ones, they either dont cook or turn mushy! The kootu recipe is new to me, looks tasty..(pepper+jagg+surnu combo is new)U will get around soon, the routine work will ensure that! Cheer up!:D